8 corn or flour tortillas warmed in tortilla warmer or wrapped in foil

2 limes quartered in small serving dish.

1/2 cup crumbled queso fresco

Avocado sliced or chopped optional

Directions

Oven 170º

Combine the dressing ingredients in a salad dressing shaker. Taste and adjust seasoning. Let it rest while preparing the shrimp.Brine the shrimp for 20-40 minutes. In a small bowl add the sour cream and heavy cream, mix and set aside. Add the slaw ingredients together in medium bowl add salad dressing and toss. Adjust seasoning. Place tortilla warmer with tortillas in oven.

Remove shrimp from brine and dry. Place Mexican seasoning in plastic bag. Add shrimp and toss to coat.Place large skillet on medium high heat with 4 T of butter and heat until frothy. Add half the shrimp cook about 2-3 minute turn and cook about 2 minutes until done. Remove to serving dish. Repeat step with remaining shrimp.

Tacos are ready to be assembled with taco layered with slaw, shrimp, and dressed with crema. Serve with lime, avocado, and queso fresco crumbles on the side. The side served was Mexican black beans. Delicious Serves 4

Add ear of sweet corn to boiling waster and blanch for one minute. Remove and dip in cold water. Cut corn from cob and place in small bowl. Add chili, cilantro, and shallot and combine, Add lime juice and olive oil and mix. Add salt mix and refrigerate for couple hours for flavors to meld. Serve with shrimp quesadillas.

Quesdilla

Peel and devein shrimp then poach for 1 minute. Remove and place in iced cold water and remove to small bowl. If using fresh sweet corn, blanch it for 1 minute and dip it into cold water. Cut corn from cob and place it in shrimp bowl. Add cilantro, chili, salt, and cumin in bowl with 1 lime juiced. Let the flavors blend for 30 minutes. Drain the liquid from the shrimp mixture.

Place large skillet on medium high heat. Add 1/4 teaspoon of olive oil and spread it around with spatula. Place taco shell in pan and heat until bubbles form, turn shell and heat until bubble appear. Add 1/2 shrimp mixture and 1/2 cheese and cook until cheese melts. Fold taco shell over mixture like an omelet. Remove from pan and cover. Cook second taco and the plate and serve the quesadillas with corn salsa.

Note: When using Queso Fresco I cover the taco with shrimp and cheese mixture with a lid because the cheese melts slower than for example a Monterey Jack Cheddar combination.

Add salt,sugar, and soy sauce to water and mix until salt and sugar dissolved. Add shrimp and ice cubes to brine. Brine 15-20 minutes. Remove shrimp, shell, devein, and dry.

Curry

Add butter and olive oil to large skillet over medium high heat and add garlic. Cook a couple of minutes until fragrant then add shrimp. Cook a few minutes and turn over and finish cooking on other side until light pink and opaque. Remove to plate and set aside. Add olive oil to small Dutch oven or large skillet. Add Serrano chili and red pepper. Cook 4-6 minutes over medium heat. Lower heat and add curry sauce,shrimp with juices and baby corn,simmer a few minutes until shrimp is heated. If sauce becomes to thick add water and mix. Serve over Jasmine rice or quinoa with cilantro and lime wedges.

*Maya Kaimal has refrigerated and shelf stable sauces. I use the refrigerated sauces. Our Costco carries a double package of their Vindaloo Indian Simmer Sauce and Coconut Curry Simmer Sauce in the refrigerated section.

A barley corn soup with shredded chicken in a delicate chciken broth with a subtle taste of lime in the background. The chili, avocado and cilantro add creaminess and a bit of heat to the mouth flavor.

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About This Blog

Our family has a long tradition of gardening and home-cooked meals. We would like to share a few family favorites and some of our own creations. We'll forgo the blogging so you can concentrate on the important stuff -- good food!
We try to use organic ingredients and to support our local farmers.
Enjoy.
Copyright 2017.